Hogyan mondják angolul, hogy “dödölle”?

Dödölle is a traditional Hungarian potato dish — something like rustic, pan‑fried potato dumplings. It’s made from mashed potatoes mixed with flour, shaped with a spoon, and fried with onions until the outside becomes golden and crispy. It’s hearty, simple, and usually served with sour cream or alongside meat stews like pörkölt. Other local names are: gánica (Zala, Vas), dödő (Őrség), zsámiska (Palócföld), görhe/görhő (Somogy). 

… and here is the recipe.

Ingredients (4 servings)

• 1 kg potatoes
• 200–250 g flour (depending on potato type)
• 1 medium onion, finely chopped
• 3–4 tbsp oil or lard
• Salt to taste
• Optional: sour cream for serving

Instructions

1. Cook the potatoes

• Peel and cut the potatoes into chunks.
• Boil them in salted water until soft.
• Drain, but keep a little of the cooking water in the pot.

2. Mash and thicken

• Mash the potatoes in the pot.
• While still hot, add the flour and mix vigorously.
• The dough should be thick, sticky, and hold its shape.

3. Prepare the onions

• In a pan, fry the chopped onion in oil or lard until golden.
• Set aside.

4. Shape the dödölle

• Using two spoons, form small dumpling‑like portions from the potato dough.
• Drop them into the pan with the fried onions.

5. Fry until golden

• Gently fry the dödölle on all sides until they get a crispy, browned exterior.

6. Serve

• Traditionally served with pörkölt, sour cream, or simply with the fried onions on top.

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